My mom swore by this simple 4-ingredient dinner when money was tight. It is so rich and hearty you would never guess how cheap it is to make.

To keep this true to the spirit of a poor man’s chili, think in terms of flexible, low-cost swaps. You can replace one pound of ground beef with an extra can of kidney beans (or pinto beans) to cut costs and make a more bean-forward version. If you find ground turkey or bulk ground pork on sale, either will work in place of beef; just brown thoroughly as directed.

For a slightly smokier flavor without extra ingredients, look for chili seasoning packets labeled “smoky” or “chipotle.” If you prefer a milder chili, use only 1 packet of chili seasoning and taste before adding more. To stretch the meal even further, serve the chili over cooked rice, macaroni, or baked potatoes—this was (and still is) a common Midwestern trick for feeding a crowd on a small budget.

Food safety tips: Always brown ground meat completely before adding it to the slow cooker; the center of the meat should have no pink remaining. Drain off excess fat if there is a large pool in the pan to avoid an overly greasy chili. Use a clean spoon each time you taste and never return a used spoon to the pot.

Keep the chili covered while cooking so it reaches and maintains a safe temperature; on LOW or HIGH settings, most slow cookers will bring the contents above 165°F, but if your cooker runs cool, you can check with an instant-read thermometer. Refrigerate leftovers within 2 hours of turning off the slow cooker, transferring them to shallow containers so they cool quickly, and use within 3–4 days or freeze for longer storage.